Salmon Cakes with Dill-Yogurt Sauce

Salmon cakes with dill-yogurt sauceIngredients

Salmon cakes
1 lb. skinless salmon filet (or a 14.75 oz. can of no-salt-added salmon, drained)
½ cup finely diced red onion
2 Tbsp. lemon juice
10 oz. frozen chopped spinach, thawed
¼ cup low-fat Greek yogurt
2 Tbsp. Dijon mustard
¼ cup whole-wheat bread crumbs
¼ cup ground flax seed
2 Tbsp. canola or olive oil

Dill-yogurt sauce
6 oz. low-fat Greek yogurt
1 cup fresh dill sprigs
1 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1 small shallot
¼ tsp. salt


Cut salmon into 1-inch pieces and pulse in a food processor until minced.

In a large bowl, mix onion, lemon juice, spinach, yogurt, mustard, flax seed and bread crumbs. Add salmon and mix to combine. Form into 3-inch cakes that are ½-inch thick.

In a large nonstick sauté pan, heat 1 Tbsp. of the oil over medium heat. Sauté cakes until lightly browned, 1-2 minutes per side.

Combine all ingredients for dill-yogurt sauce in a food processor and process until smooth. Serve with salmon cakes.

Yield: 4 servings

Nutritional Information
Per serving: 330 calories, 15g total fat, 2g saturated fat, 29g protein, 20g carbohydrates, 5g fiber, 370mg sodium

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